Christmas is a wonderful time full of joy and secrets.
But do you know the secret behind what makes Christmas so special?
Moms, working their asses off. Cooking, wrapping, decorating, and shopping.
Unfortunately, this quote is not by me, I took it from the movie, Bad Moms 2, which is all about the Bad Moms breaking free this Christmas and doing what they enjoy. If you’re looking for a feel-good movie with your girlfriends, go see this movie. It has some awesome lignes such as:
Moms don’t enjoy, they give joy. That’s how being a mom works.
I know, I am not a mother, but I nevertheless know that my mom also worked her butt off to give us the best Christmas festivities every year. I don’t know how she did it, but she always managed to bake the christmas bread in time, set-up the tree and create a five-star Christmas menu for the entire family all while looking faboulous. Oh and of course she also baked cookies with us. For about a minute – then we got distracted and she had to cut out kilos of cookie dough all by herself.
Today I know, how much work Christmas cookies mean, so I brought you this easy peasy Christmas thumprint cookies recipe with homemade raspberry jam. No cutting out. No unhealthy ingredients. No stress. Too good to be true? Well, you’re welcome.
The cookies are made with whole-grain spelt flour (or buckwheat flour for a gluten-free option), peanut butter, ground almonds, flax seeds, a bit of honey and coconut oil. Add a bit of gingerbread spice for a Christmassy taste, and you’re good to go. What makes these cookies awesome, however, is the homemade raspberry jam filling. No refined sugars, no additives, but still so delicious. The secret to the jam are flax seeds, who make it thicken. The only downside to my version is that it’s not a preserved jam, so you need to eat it quickly.
You can easily enjoy these cookies with a mug of healthy hot superfood chocolate or some hot mulled beetroot juice.
Have a wonderful second Advent!
- 1 tablespoon of ground flax seeds + tablespoons of water
- 100g of whole-grain spelt flour (or buckwheat flour for a gluten-free version)
- 50g of ground almonds
- 75g of peanut butter, all natural without any additives
- 40g of raw honey
- 30g of extra-virgin coconut oil, at room temperature
- 2 teaspoons of gingerbread spice, or see notes
- ¼ teaspoon of aluminum-free baking powder
- a pinch of salt
- 300g of frozen raspberries
- 2 tablespoons of raw honey
- 3 tablespoons of ground flax seeds
- For the raspberry jam, place the frozen raspberries in a small pot and heat them at medium temperature for about 5 - 7 minutes until the raspberries fall apart. Use a wooden spoon to break them apart even further. Once the raspberries have formed a sauce-like texture, take them from the heat and stir in the honey and ground flax seeds. Let it sit for a few minutes, while stirring frequently. Fill in a sterilized glass container, while setting some aside for the cookies.
- Pre-heat the oven to 180°C (160°C fan).
- For the healthy thumpbrint cookies, mix the flax seeds with the water and set aside to thicken.
- Mix all other ingredients in a mixing bowl an combine them using a hand blender or place everything into a food processor or blender. Once you have a crumbly cookie dough, use your hands to once again knead it until soft.
- Take about a teaspoon of the dough and form it into a round ball. Place the ball on a baking sheet aligned with baking paper, and continue until the dough has been formed into balls.
- Using the end of a wooden spoon, press little holes into the cookie balls. It's easier if you keep the balls between your thumb and pointing finger to avoid them from braking apart. Fill these holes with about half a teaspoon of the healthy raspberry jam.
- Bake the cookies for about 10 - 12 minutes until golden brown.
- Let them cool down completely before you enjoy them.